Lentil, Bacon and Bean Soup Recipe

Lentil, Bacon and Bean Soup Recipe
Lentil, Bacon and Bean Soup Recipe photo by Taste of Home
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Lentil, Bacon and Bean Soup Recipe

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This quick soup feels extra cozy with lots of lentils and a touch of smoky, bacony goodness. You might want to cook up extra—I think it's even better the next day! —Janie Zirbser, Mullica Hill, New Jersey
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 4 bacon strips, chopped
  • 6 medium carrots, chopped
  • 2 small onions, diced
  • Olive oil, optional
  • 2 tablespoons tomato paste
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon pepper
  • 5 cups chicken stock
  • 1 cup dry white wine or additional chicken stock
  • 2 cans (15 to 16 ounces each) butter beans, rinsed and drained
  • 2 cans (15 ounces each) cooked lentils, rinsed and drained
  • 6 fresh thyme sprigs

Directions

In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir carrots and onions in bacon drippings, adding olive oil if necessary, until crisp-tender, 3-4 minutes. Add tomato paste, garlic, thyme and pepper; cook 1 minute longer.
Add stock and wine; increase heat to medium-high. Cook 2 minutes, stirring to loosen browned bits from pan. Stir in butter beans, lentils and bacon. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Uncover; continue simmering until vegetables are tender, 15-20 minutes. Serve with thyme sprigs. Yield: 8 servings

Test Kitchen tips
  • Top with a dollop of sour cream for a cool flavor contrast.
  • Use shredded chicken or turkey as a leaner alternative to bacon.
  • Butter bean or lima bean, it's pretty much the same thing—although butter bean sounds a little more appealing to us.
  • Originally published as Lentil, Bacon and Bean Soup in Taste of Home December 2017

    Nutritional Facts

    1 cup: 271 calories, 6g fat (2g saturated fat), 9mg cholesterol, 672mg sodium, 41g carbohydrate (7g sugars, 13g fiber), 18g protein. Diabetic Exchanges: 3 starch, 1 medium-fat meat.

    • 4 bacon strips, chopped
    • 6 medium carrots, chopped
    • 2 small onions, diced
    • Olive oil, optional
    • 2 tablespoons tomato paste
    • 2 garlic cloves, minced
    • 1 teaspoon minced fresh thyme
    • 1/2 teaspoon pepper
    • 5 cups chicken stock
    • 1 cup dry white wine or additional chicken stock
    • 2 cans (15 to 16 ounces each) butter beans, rinsed and drained
    • 2 cans (15 ounces each) cooked lentils, rinsed and drained
    • 6 fresh thyme sprigs
    1. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir carrots and onions in bacon drippings, adding olive oil if necessary, until crisp-tender, 3-4 minutes. Add tomato paste, garlic, thyme and pepper; cook 1 minute longer.
    2. Add stock and wine; increase heat to medium-high. Cook 2 minutes, stirring to loosen browned bits from pan. Stir in butter beans, lentils and bacon. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Uncover; continue simmering until vegetables are tender, 15-20 minutes. Serve with thyme sprigs. Yield: 8 servings

    Test Kitchen tips
  • Top with a dollop of sour cream for a cool flavor contrast.
  • Use shredded chicken or turkey as a leaner alternative to bacon.
  • Butter bean or lima bean, it's pretty much the same thing—although butter bean sounds a little more appealing to us.
  • Originally published as Lentil, Bacon and Bean Soup in Taste of Home December 2017

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